Chicken manchurian is simple to make yet taste delicious. Served along side with fried rice or noodles, it makes a delightful meal. A vegetarian version can be made by substituting the chicken pieces with cauliflower florets. This is one of the favourite in my house, especially my DH loves this very much !!!
- 1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
- Ginger - 1 inch piece, peeled and minced
- Garlic - 4 large cloves, finely minced
- Onion - 1 medium size, finely chopped
- Green chillies - 5 nos
- Chilly powder - 1 tsp
- soy sauce - 2 tbsp
- Tomato ketchup - 1 tbsp
- Cornstarch - 1 tbsp
- 1 cup of water
- Oil - 2 tbsp
- salt to taste
- Black pepper to taste
- Corriander leaves for garnishing
1. Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours.
2. In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. Drain well and set aside until needed.
3. To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chilly powder, soy sauce and tomato ketchup.
4. Reduce the heat to low and check the seasoning. Add the crispy chicken pieces; they will soften slightly as they absorb the sauce. If your sauce is too thick, add water if needed.
Garnish with corriander leaves & serve.